Best 3 Broccoli And Rapini With Lemon And Shallots Recipes
**Broccoli and Rapini with Lemon and Shallots: A Delightful Medley of Spring Vegetables**
Spring is the season of vibrant colors and fresh flavors, and this medley of broccoli and rapini with lemon and shallots is a perfect embodiment of that. The tender florets of broccoli and the slightly bitter rapini leaves come together in a harmonious blend of textures and flavors, while the bright citrus notes of lemon and the aromatic shallots add a touch of acidity and depth. This versatile dish can be served as a delightful side or as a main course with a side of crusty bread or quinoa. It's a symphony of flavors that will tantalize your taste buds and leave you craving for more.
LEMON BROCCOLI RABE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- In a large sauce pot, bring 1 gallon of salted water to a boil. Add the broccoli rabe and blanch for 2 minutes. Drain.
- Meanwhile, heat a large skillet over medium-high heat. Add oil, garlic and red pepper flakes. Allow garlic to brown.
- Add broccoli rabe to skillet with toasted garlic. Toss to combine. Toss in Parmesan and lemon zest. Season with salt and pepper. Cook over medium-high heat for 2 to 3 minutes.
Nutrition Facts : Calories 248 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 6 milligrams, Sodium 351 milligrams, Carbohydrate 16 grams, Protein 13 grams, Sugar 4 grams
SAUTEED BROCCOLI WITH LEMON
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high. Add shallots, and cook, stirring frequently, until translucent, about 2 minutes. Add broccoli, and season with salt and pepper; cook, stirring, 1 minute.
- Stir in the water, and bring to a boil; reduce heat. Cover, and simmer until broccoli is bright green and tender (it should offer little resistance when pierced with the tip of a paring knife), about 4 minutes. (All the liquid should have evaporated; if not, remove lid and continue cooking until dry.) Stir in lemon juice and half the zest.
- Transfer to a serving platter. Serve warm or at room temperature, drizzled with oil and sprinkled with remaining lemon zest.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
Tips:
- Choose fresh, tender broccoli and rapini: Look for broccoli crowns that are deep green in color and have tightly closed florets. Rapini should have bright green leaves and tender stems.
- Wash the broccoli and rapini thoroughly: This will help to remove any dirt or debris.
- Trim the broccoli and rapini: Cut the broccoli into florets and the rapini into 2-inch pieces.
- Blanch the broccoli and rapini: This will help to preserve their color and crispness. To blanch, bring a large pot of salted water to a boil. Add the broccoli and rapini and cook for 2-3 minutes, or until the vegetables are bright green and tender. Drain the vegetables and immediately immerse them in a bowl of ice water to stop the cooking process.
- Sauté the shallots and garlic: In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened and fragrant, about 2 minutes.
- Add the broccoli and rapini: Drain the broccoli and rapini from the ice water and add them to the skillet with the shallots and garlic. Cook over medium heat, stirring occasionally, until the vegetables are heated through, about 5 minutes.
- Season with lemon zest, lemon juice, salt, and pepper: Stir to combine and cook for an additional minute.
- Serve immediately: Broccoli and rapini are best served immediately, while they are still hot and crispy.
Conclusion:
This simple yet flavorful dish is a great way to enjoy fresh, seasonal vegetables. The combination of broccoli, rapini, lemon, and shallots is a delicious and healthy side dish that can be served with a variety of main courses. Whether you're looking for a quick and easy weeknight meal or a special occasion side dish, this recipe is sure to please everyone at the table.
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